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Title: The interaction of the soybean seed high oleic acid oil trait with other fatty acid modifications

Author
item Bilyeu, Kristin
item SKRABISOVA, MARIA - Palacky University
item Allen, Douglas - Doug
item RAJCAN, ISTVAN - University Of Guelph
item Palmquist, Debra
item Gillen, Anne
item Mian, Rouf
item JO, HYUN - University Of Missouri

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/25/2017
Publication Date: 1/1/2018
Publication URL: https://handle.nal.usda.gov/10113/6472205
Citation: Bilyeu, K.D., Skrabisova, M., Allen, D.K., Rajcan, I., Palmquist, D.E., Gillen, A.M., Mian, R.M., Jo, H. 2018. The interaction of the soybean seed high oleic acid oil trait with other fatty acid modifications. Journal of the American Oil Chemists' Society. 95:39-49. https://doi.org/10.1002/aocs.12025.

Interpretive Summary: Soybean is considered an oilseed, but the value of the crop is comprised of two parts: the vegetable oil and a high protein meal. The utility and nutritional properties of vegetable oil vary due to the fatty acid components of the seed oil. The objective of this research was to determine the interaction of the soybean high oleic acid oil trait in combination with other traits controlling fatty acid profiles. The results demonstrated that targeted stable levels of fatty acids could be achieved across multiple production environments. The impact of the results is identification of the minimum the set of genes for breeders to use to in marker assisted selection that can immediately impact efforts to develop varieties with the oil quality traits that are needed for US producers to be competitive in global markets.

Technical Abstract: Oil value is determined by the functional qualities imparted from the fatty acid profile. Soybean oil historically had excellent utilization in both food and industrial uses, but the need to increase the stability of the oil without negative health consequences has led to a significant decline in soybean oil use. One solution to oil stability is to alter the fatty acid profile of the oil to have high oleic acid (greater than 70%) and lower linolenic acid. Other fatty acid profile changes intended to meet specific market needs are to lower the total saturated fatty acids, palmitic acid plus stearic acid; in addition, an oil high in stearic acid is desired for some baking applications. Mutant alleles in different soybean genes encoding key enzymes in the fatty acid biosynthesis pathways have been identified to address each of the desired fatty acid profiles in soybean oil. The objective of this research was to determine the interaction of the high oleic acid oil trait in combination with various mutant alleles controlling fatty acid profiles. Soybean lines containing high oleic acid allele combinations plus other fatty acid modifying alleles were created, and seed was produced in field environments in two locations in 2012 and four locations in 2013. Seed samples were analyzed for fatty acid components of the oil fraction and subjected to statistical analyses for the effects on palmitic, stearic, oleic, linoleic, and linolenic acids. The results identified allele combinations that met the target fatty acid profile thresholds and were stable across environments.